BBQ sauce recipes??

If you want to thin it ,use some apple juice.

Thicken it,cook it down.

Take away sweet,vinegar.

Brighten flavor,lemon,or lime juice.

Back heat,cayenne.

Shine,honey.

Easy.

We have a "best of sauce" collection, but since no one told me it was broke, I couldn't fix it.

The one I'm referencing is in the recipe section, first post. I'll get it fixed.

IF you see a bad link, just send me a PM with the link to the POST and tell me which LINK was broken. Sorry for the inconvenience.

how do I get the link to best of sauces

Afternoon Ribhead,

Here are some recipes I posted a few years back that you might like.


If you like "tangy" BBQ sauce, here are a couple you might enjoy. The first is the original and comes from Rich Davis and Shifra Stein in their book "All about BBQ." The second is my variation.

Both have been really popular when I've served them.

Heres how the original goes:

32oz ketchup
32oz cider vinegar
8oz BBQ seasoning ( Seemed like too much for me. I use 2 or three oz. It's easier to add than take out.)
1/3 cup sugar
1/2 tsp black pepper
6 Tbs worchestershire sause (wouldn't use anything but Lee&Perrins)
6 Tbs A-1 sauce
Mix and simmer for 5 min (optional)
Makes about 1/2 gal.

I love it, but my wife thinks it's a little hot. Come to think of it, she thinks bananas are hot.

Here's my take on it:

I adjust the original to my taste by:

Adding 2 or 3 Tbs light brown sugar
Adding 2 Tbs honey
Adding 3 Tbs raspberry preserves ( I use sugar-free because that's what's in the house)
1 or 2 tsp smoked Chipotle powder (again to taste)

It's nicely hotter and sweeter than the original. The raspberry preserves add just a touch of fruit, that folks can't quite place but really like.

Oh, and...as I was headed to bed, a thought came to me....don't know if it's 'legal' or not, but since I have the "Best of Sauces, 2004" in a WORD file (52 pages), IF someone wanted a copy of it, I COULD email it to them (as an interim step until the link can get put back together).

Let me know if 1) that's ok to do, and 2)anyone has interest. Mike

Thanks for all your replies. I will be busy this weekend making the sauces. I will update on what came out good. thanks again, mack

Quick question, i love tangy but not too tangy. I am trying to control the amount of vinegar i am using and was wondering if some of the vinegar will cook off while at a simmer???

The acidity will not decrease,but flavors of certain products may cookout/breakdown.

Basically, you can cool your sauce and add vinegar to the desired tartness.